Pear marmalade - dessert is not only very tasty, but also healthy. Especially it will appeal to those who want to keep the figure, but do not intend to part with the sweet. The caloric content of the dessert is only 100 kcal per 100 g of delicacy. In addition, the advantage of the dish is that it can be cooked at home and stored for a long time. And especially sweet and juicy delicacy will be if you eat it in winter, when the body needs vitamins most of all.
How to make pear marmalade
Cooking dessert will not make much effort, even for a novice hostess. The whole process is reduced to mixing all the necessary components and pouring the prepared mixture into the prepared form. After cooking, the dish should be allowed to infuse. This period usually does not exceed 1 day. After that, marmalade can be served on the table or canned in jars and left for the winter.
Pear Marmalade Recipes
The process of cooking and canning dishes does not take much time. On average, the process takes several hours, and some recipes can be made in half an hour. Pears are not the only component of dessert, you can cook with the addition of other fruits and berries. For example, with apples and strawberries. Despite the fact that the dish is considered simple, it can be prepared using different methods: in the oven, without sugar, on agar-agar, pectin or gelatin.
Agar-agar and pectin are analogues of gelatin. Among themselves, substances are distinguished by the fact that agar-agar is extracted from marine vegetation, gelatin from animal tissues, and pectin from plant components of citrus and apples. At the same time, the taste of the dish remains almost unchanged, so the choice of the component is purely personal.
Pear marmalade with agar-agar
Recipe for making pear marmalade with agar-agar-based strawberries. Ingredients Required:
- strawberry berries - 350 g;
- pears - 200 g;
- agar-agar - 15 g;
- water - 150 ml;
- sweetener (honey, fructose, syrup) - to taste.
The method of cooking a delicious dish is as follows:
- Pour agar-agar with cool water and leave for 1 hour.
- Put the strawberries and the pears cut into small pieces into a bowl, pour in some water and beat the blender to a puree.
- Add the puree to agar-agar and mix well.
- Put the mixture on the fire, bring to a boil and remove.
- Pour the sweetener.
- Stir the mixture and allow to cool for 5 minutes.
- Pour the mixture into a mold and refrigerate for 20 minutes.
Cooking time - 2 hours. After the dish has cooled, it can be served immediately or canned and left to be stored for the winter.Tip! Agar-agar, if desired, can be replaced by pectin or gelatin.
Pear marmalade with gelatin
The classic recipe for making pear marmalade with the addition of gelatin. Ingredients Required:
- pears - 600 g;
- sugar - 300 g;
- gelatin - 8 g;
- water - 100 ml.
Product preparation method:
- Cut the washed fruits into large pieces and remove the core from them.
- Place the fruit in a saucepan and pour 2 cm of water above the level of the fruit.
- Boil the fruit on gas and then simmer it until the fruit is soft.
- Allow to cool slightly and pass the fruit through a sieve or whisk in a blender.
- The resulting mass put in a saucepan, pour gelatin, diluted in water, and put on slow fire.
- When the mass thickens, add sugar, mix the contents of the pan thoroughly and cook for another 6 minutes.
Cooking time - 1 hour. The finished dish must be poured into a form, let it brew and cut into cubes. You can use forms of unusual shape. Ready marmalade in this case will be attractive in appearance. Can be used to decorate the holiday table. If desired, you can roll the treat in sugar or preserve it in cans and put it in the fridge.
Pear marmalade at home with an apple
Sweet delicacy with the addition of ripe apples. Ingredients Required:
- pears - 300 g;
- apples - 300 g;
- gelatin - 15 g;
- lemon juice - 50 ml.
- You need to peel the apples and pears from the skin, remove the core and boil in water until they are soft.
- Pass the fruit through a strainer or whisk in a blender until mashed.
- Pour sugar into puree and boil mass until dissolved.
- Reduce heat, add gelatin to puree and mix the contents of the pan for 10 minutes, then pour lemon juice.
- Pour the liquid in the form or in a jar and leave to cool in the refrigerator.
Cooking time - 1 hour. If desired, you can roll a treat in sugar, but this is allowed only if you plan to eat the dish immediately.
A simple recipe for marmalade pears for the winter in the oven
Pear marmalade can also be cooked in the oven. To do this, you need the following ingredients:
- pears - 2 kg;
- sugar - 750 g;
- pectin - 10 g.
- Peel the pears, chop them into pieces and remove the cores.
- Place the fruit in a saucepan, add water and cook for half an hour.
- Drain the liquid and beat the fruit in a blender until mashed.
- Add some pureed water, pectin, sugar and mix thoroughly.
- The resulting mass put languish in slow fire for half an hour.
- Pour the mass into the pan and place in the oven, heated to 70 degrees. The oven in the process must be kept slightly ajar.
- After 2 hours, get dessert and let cool.
Cooking time - 3 hours. Delicacy cooked in the oven should be brewed for 24 hours at room temperature before use or canning. To do this, you need to cover it with cellophane or food foil.
Fragrant pear marmalade for the winter
You can make a delicacy even sweeter and give it a delicious aroma if you add vanilla to the dish when cooking. The process will require the following ingredients:
- pears - 1.5 kg,
- sugar - 400 g;
- apple jelly - 40 g;
- vanilla - 2 pods.
- Rinse the pears and carefully remove the skin from them.
- Cut the fruit into 4 pieces and remove the cores from them.
- Grate fruit through a coarse grater and add sugar.
- Stir the mixture thoroughly, put it into a mold and put it in the fridge for 4 hours.
- Pour a lot on the banks and add vanilla before closing.
Cooking time - 30 minutes. Using this recipe, marmalade for the winter can be made without adding gelatin, and vanilla will give the dessert a pleasant aroma.Tip! Vanilla pods can be replaced with vanilla powder.
Terms and conditions of storage
In terms of storage for the winter, pear marmalade made at home is not picky, it can be stored in tins and glass jars, foil and even in cling film. Sunlight is not allowed on the dessert, so it is best to clean the dish in a dark place. As for long-term storage, then for the best result you need to ensure the following conditions:
- Humidity should be 75-85%.
- The air temperature for storing the dessert is 15 degrees.
If these rules are observed, marmalade made on a fruit and berry basis will be stored for 2 months. A delicacy made from jelly (pectin, agar-agar) will retain its beneficial properties for up to three months. The advantage of the dish is that during long storage the dessert does not lose its taste.
Pear marmalade can be not only a useful dessert during a holiday, but also a table decoration. Due to its liquid state, the dish can be poured into decorative forms. And to make the dessert even tastier, you can pour it with liquid chocolate and sprinkle with edible confetti.